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Tuesdays With Dorie: Caramel-Topped Flan


This week’s Tuesdays With Dorie recipe was chosen by Steph of A Whisk and A Spoon. She chose the Caramel Topped Flan, which was our first custard recipe. I have actually never tasted flan before, much less made one. I have mixed feelings about this one. It was pretty easy to put together and the flan came out of the pan surprisingly easy. I really liked the caramel sauce and the custard tasted okay, but this is not a dessert that I would choose to make on my own. I’m glad that I finally got to experience making and tasting flan to satisfy my curiosity, but I don’t think I’d make it again. One aspect of the flan that I had fun was watching it wiggle around! Be sure to check out our Tuesdays With Dorie blog to see how other TWD bakers did with the recipe!

Next week’s selection will be Gooey Chocolate Cakes, chosen by Leigh of Lemon Tartlet.

Caramel-Topped Flan

For the Caramel
1/3 cup sugar
3 tbsp water
squirt of fresh lemon juice

For the Flan
1-1/2 cups heavy cream
1-1/4 cups whole milk
3 large eggs
2 large egg yolks
1/2 cup sugar
1 tsp pure vanilla extract

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Line a roasting pan or a 9-x-13-inch baking pan with a double thickness of paper towels. Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat.

Put a metal 8-x-2-inch round cake pan-not a nonstick one-in the oven to heat while you prepare the caramel.

To Make the Caramel: Stir the sugar, water and lemon juice together in a small heavy-bottomed saucepan. Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5 minutes-remove the pan from the heat at the first whiff of smoke.

Remove the cake pan from the oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to spread the caramel evenly over the bottom; set the pan aside.

To Make the Flan: Bring the cream and milk just to a boil.

Meanwhile, in a 2-quart glass measuring cup or in a bowl, whisk together the eggs, yolks and sugar. Whisk vigorously for a minute or two, and then stir in the vanilla. Still whisking, drizzle in about one quarter of the hot liquid-this will temper, or warm, the eggs so they won’t curdle. Whisking all the while, slowly pour in the remainder of the hot cream and milk. Using a large spoon, skim off the bubbles and foam that you worked up.

Put the caramel-lined cake pan in the roasting pan. Pour the custard into the cake pan and slide the setup into the oven. Very carefully pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don’t worry if this sets the cake pan afloat.) Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there. A knife inserted into the center of the flan should come out clean.

Remove the roasting pan from the oven, transfer the cake pan to a cooking rack and run a knife between the flan and the sides of the pan to loosen it. Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours.

When ready to serve, once more, run a knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over and remove the cake pan-the flan will shimmy out and the caramel sauce will coat the custard.

Yield: 6 to 8 Servings

Source: Baking: From My Home to Yours by Dorie Greenspan


19 Responses

  1. Your slice looks very yummy!!

  2. Good for you for making it and tasting it. It looks great!

  3. At least it was entertaining with its jiggling 🙂 It looks beautiful!

  4. It looks great! I have mixed feelings about it as well!

  5. I think your flan looks delicious! I think flan is one of those types of desserts you either love or you don’t. I was not totally in love with mine either, but my husband, a custard lover, adored it!

  6. It looks wonderful! I enjoyed the jiggling aspect, too! If you don’t want to eat it…you can always play with it!

  7. It looks great! I think you either like custard type desserts or not. I’ve never tried flan (I got side tracked this week and didn’t get around to the recipe), but I’ve always wanted to try it to see what the fuss is about.

  8. It reminded me of white Jell-O. Way to go!

  9. The jiggling is fun to watch. Must be the kid in me. Awesome photo. Great job!
    Clara @ I♥food4thought

  10. Good job, it looks great!

  11. Looks great. I’m not a flan fan either. Reminds me of white jello, tofu, tapioca pudding etc.

  12. Your flan looks wonderful! I agree though – I’m not sure that I loved this, but I have never had flan before!

  13. It looks wonderful! Great picture!

  14. looks great. yes the jiggling is fun!

  15. I love that this group helps us push ourselves to try new things. Hurray for you!

  16. Lovely jiggly flan!

  17. Your flan looks great! I feel the same way about flan though. :-/

  18. Looks gorgeous! (I’m on the fence about flan too. Wasn’t it fun to make it anyway?)

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